The Journey. A city I couldn't visit just once.

I'm Philip, founder of ENAK Seasonings. This blend is named after a city that showed me two completely different versions of itself, and I loved both of them.

The Story

I first went to Busan in 2012 with my wife Maggie.

We were living in Asia at the time, and Korea was somewhere we'd wanted to go. What I remember most from that trip isn't a single restaurant or a specific dish, but the street food and the people. Vendors everywhere, food at every corner, and Koreans who were genuinely warm and friendly to two foreigners wandering around their city. Busan felt alive in a way that stayed with me.

I went back in 2014 with a team from my seminary.

That trip gave me a completely different experience of the same city. The people of Busan Baptist Church welcomed us with a hospitality I've never forgotten. Meals prepared for us at the church, and several families opening their homes and cooking traditional Korean meals from scratch. Not restaurant food. Home food. The kind that takes time and care and tells you something real about who a person is.

Korean BBQ taught me that a cuisine can have a public face and a private one, and both are worth knowing. The bold, fiery, social version you get at a table in the city. And the quieter, more personal version you get when someone invites you in and cooks for you.

Busan BBQ is my interpretation of those flavors, not an authentic reproduction of either experience, but what both of them became when they went through me. Salty, sweet, a hint of sour, a touch of heat, and a floral citrus finish that lingers long after the bite.

I named it Busan because the name carries what a flavor profile can't. Two trips. Two versions of Korean hospitality. A city that touched my heart.

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